Coffee preparation.



. ALBERT H. BULLARD, OF NEW ROCHELLE, NEW YORK.

COFFEE PREPARATION.

No Drawing.

Specification of Letters Patent.

Application filed December 24, 1910. Serial No. 599,110.

To all whom it may concern:

Be it known that I, Amnn'r H. BULLARD, a citizen of the United States ofAmerica, residing in New Rochelle, in the county of Westchester andState of New York, have invented certain new and useful Improvements inCoiiee Preparations, of which the following is a specification.

This invention relates to an improved cofi'eere aration which isintended particular y or being dispensed at soda-water fountains, in hotor cold state, also as a base and flavor for egg drinks, and which isalso conveniently adapted for outing, cam ing, mining and householdpurposes.

T e main feature of the invention is to roduce instantaneously withoutthe usual acilities at hand a natural and acceptable cup of coffeewithout sediment, which is complete in itself with milk and sugar,without the addition of anything but hot water. It also has theadvantage of not noticeably deteriorating while in its original state asis the case with liquid coffee preparations. The preparation has thenatural tonic property of the coffee, and at the same time thenutritious property of milk and sugar.

For this purpose, the invention consists of a coflee-preparation whichcom rises a mixture of evaporated extract 0 coffee, finely owdered orpulverized, malted milk, dry milk, powdered sugar and salt inproportions to be more fully set forth hereinafter.

In making my im roved coffee-preparation, the roasted co ee-beans arefirst subjected to the action of steam so as to extract the tonic andaromatic principles, the extract being then evaporated, preferably inthe vacuum until dry, and the d extract finely pulverized b grinding. Tis finely ground extract of coffee is mixed with malted milk, dry milk,powdered sugar and salt in the following proportions:

Ordinary salt i% The parts are intimately mixed with each other, bybeing. passed through suitable rollers and then packed in glass vesselsor tin cans. A heaping teaspoonful of the dry mixture is used per on andprepared simply by the addition of ot or boiling water of the requiredquantity. As all the ,parts dissolve quickly in the boiling water and asall the ingredients of the mixture are perfectly soluble, a well tastingand attractive, finished or completed ofi'ee beverage is obtained, whichis especially adapted for use at soda-water fountains for either hot orcold drinks. The malted milk, dry milk and sugar supply nutritousingredients, while the coffee constituents impart the natural aroma andtonic property of the coffeebean to the beverage. A small quantity ofsalt is used for im arting a certain pungency to the taste 0 thebeverage.

The advantage of my improved composition is to be able to instantlyproduce a coffee beverage from a dry preparation by the mere addition ofhot water. This renders its use more varied and eflicient than anypreparation hitherto known.

The preparation produced diflers from others in that it is dry and inthat on the mere addition of hot water a beverage results having all thequalities of the best coffee but without any sediment whatever since allthe constituent parts of the preparation are dissolved and add to theresult produced and sought for.

Having thus described my invention, I claim as new and desire to secureby Letters Patent:

1. A dry cofi'ee preparation comprising a dry mixture of a drypulverized evaporated extract of coffee, dry powdered milk, dry maltedmilk, and dry powdered sugar, intimatel mixed together.

2. 1 dry cofi'ee preparation comprising a dry mixture, consisting ofabout 25% dry pulverized, evaporated extract of coffee, about 12%% ofdry malted milk, about 32% of dry milk, about 30% dry powdered sugar andabout 1}% dry ordinary salt, all intimately mixed together.

In testimony, that I claim the foregoing as my invention, I have signedmy name in presence of two subscribing witnesses.

ALBERT H. BULLARD.

Witnesses:

PAUL Gonrnn, L. M. DDRMAN.

Patented May 21, 1912.

